EFFECT OF STABILIZERS AND PARTIALLY HYDROGENATED VEGETABLE-OILS ON THE STABILITY AND QUALITY OF FILLED MILK

The objective of this study was to examine the effect of stabilizers a nd emulsifiers on the stability and sensory quality of vegetable oils in filled milk. Four formulations selected in a preliminary study from a total of 31 different combinations were pasteurized using a high-te mperature short-time pasteurizer and evaluated for stability and senso ry quality during storage at 2C. Results suggest that the four formula tions were stable during storage and any of the four formulations coul d be used effectively for replacing the coconut oil-based formulation. However, the formulation with Sunflower HB 95/Stabilizer A possessed the best sensory characteristics after one week, whereas the formulati on with Canola/Stabilizer B retained the best flavor and least off-fla vor during three weeks of storage. In addition, the latter formulation was similar in flavor quality to coconut oil-based filled milk.